Abstract: In the experiment, potato tubers of KeXin No.6 were used to put into self- made controlled atmosphere boxes after wound healing so as to explore the effects of different CO2 concentrations on physiological quality changes of potato during storage.Results showed that proper CO2 concentrations could effectively reduce starch degradation, inhibit total phenol content decline and PPO activity, reduce sugar kept at a lower level and higher POD activity. Starch accumulation in the root tuber, increased reduce sugar, declined total phenol content, increased POD activity were went against at a higher CO2concentrations ( 1.5% CO2, 2.0%) after storage 120 d.Thus, potato dormancy could be prolonged by 1% CO2 concentration which also contributed to storage, the shelf life could be postponed through controlled CO2 concentrations.